CHERRY CINNAMON GINGER PIE FILLING

2 quarts sweet Bing cherries

2 cups sugar

½ cup clear gel

3 cups water

2 tablespoons lemon juice 1 teaspoon cinnamon powder 2 teaspoons ginger powder Wash and pit the cherries. Set aside.

In a pot over medium heat, combine the sugar, clear gel and water, stirring constantly until mixture thickens and bubbles. Then, add the lemon juice, cinnamon and ginger. Stir well and cook 1 minute. Add the cherries and gently stir to combine. (Remember, this is pie filling, so the cherries will cook down further when you bake the pie.) Remove from heat.

For canning: Sterilize the jars and lids by submerging them in a boilingwater canner with enough water to cover. Bring the water to a simmer (180 degrees). Let simmer at least 10 minutes, and keep them in the simmering water until ready for use. When ready, remove and set them on a countertop on a clean, dry cloth. Fill the jars with the pie filling, wipe the rims, then cap and seal the jars. Place jars in the canner rack. Lower the rack into simmering water. (Water level must cover jars by 1 to 2 inches.) Bring the water to a rolling boil. Boil for 20 minutes, maintaining a rolling boil for the entire processing period. Turn off the heat and remove canner lid. Let canner cool 5 minutes. Remove the jars from the water and set upright on a dry towel to cool. Once cool, wipe down the bottles, label and date, and store in a cool, dry, dark space.

Makes 2 quarts.

Per cup: 316 calories (percent of calories from fat, 2), 2 grams protein, 81 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 32 milligrams sodium.

CONTRIBUTED BY ASHA GOMEZ Cherry Cinnamon Ginger Pie Filling.